|1 cup||Sliced onions|
|1 cup||Sliced leeks|
|4 cups||Chicken stock|
|3 cups||Leftover mashed potatoes; (see CL9296, 3/17)|
|1 cup||Sliced sausage|
|Snipped chives for garnish|
Heat the butter in a large heavy pot and sweat the onions and leeks, covered, for about 20 minutes. Add the chicken stock and bring to a boil.
Simmer for 15 minutes. Add the potatoes and simmer for 5 minutes. Puree the soup in small batches and return to saucepan to keep warm. Add the sausage and heat through. Serve garnished with snipped chives.
Yield: 4 servings
Converted by MC_Buster.
Per serving: 944 Calories (kcal); 93g Total Fat; (91% calories from fat); 6g Protein; 14g Carbohydrate; 248mg Cholesterol; 9529mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1½ Vegetable; 0 Fruit; 18 ½ Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9297 Converted by MM_Buster v2.0n.
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